Cranberry Nut Bars

Please make these and share them with a group of people. If you don’t, you’ll eat the whole pan yourself. Don’t say I didn’t warn you.

These cake-like dessert bars combine the tart cranberry flavor with sweet cake and the crunch of pecans. Oh my! I can’t stay out of them.

Here’s what you’ll need to make them:

4 eggs

2 cups sugar

2 cups flour

2/3 cup butter, melted

1 bag fresh cranberries, coarsely chopped

1 cup chopped pecans

Please Note: There is no leavening or salt in this recipe. I didn’t accidentally leave them out of the list (like I did one other time), they just don’t exist in this recipe.

Beat the eggs in a mixer bowl until thick. Gradually blend in the sugar. Stir in the melted butter and flour, blending well. Add the cranberries and pecans, gently stirring until it’s all combined. Pour into a greased 9×13 pan. Bake at 350 degrees for 45 minutes.

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I’m tellin’ ya, ladies, these bars are fantastic!! My husband and I were fighting over who got to eat the last one! They were really perfect as is. I wouldn’t add cinnamon or streusel topping. Thanks, Tiffany!!

I bookmarked this recipe and had a leftover bag of cranberries from thanksgiving so just made them today!! They’re soo good and I even substituted a little bit of the sugar out for splenda and used half butter half applesauce. I’ll bet they’re even better they way the recipe is written…but I dont wanna know

I made this last week and it was a big hit! I added a powdered sugar glaze, drizzled on top, and used toasted walnuts because I was out of pecans. It was still fresh and tasty 3 days later, and it smelled just like an Entenman’s raspberry danish twist. Thanks!!!!

I sometimes use a chopper, the kind where you push down and it has rotating blades that chop. Mine’s an old Pampered Chef version. But I’ve also used a knife. Cut them in half and then they won’t roll so much so you can give them a better chop.